Best Orange Mocha Recipes

ORANGE-MOCHA-CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
• Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
• In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
• In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
• Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
• Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

ORANGE MOCHA

Steps:

• Stir coffee, orange juice, milk, sugar, and cocoa powder together in a mug until the sugar and cocoa dissolve.

CAFE ORANGE MOCHA

Steps:

• Mix coffee and hot chocolate.
• Place one orange slice into each cup.
• Pour coffee mixture into cups.
• Top with whipped cream, and garnish with cinnamon.

MOCHA-ORANGE CHEESECAKE

Steps:

• For Crust:
• Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
• For Filling:
• Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
• Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
• For Topping:
• Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
• Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Cut around pan sides; release. Top with oranges and chocolate, if desired.

HOT ORANGE MOCHA WITH GRAND MARNIER WHIPPED CREAM

Steps:

• Whisk cream, 1 tablespoon sugar, and Grand Marnier in medium bowl to soft peaks; cover and chill.
• Using vegetable peeler, remove peel from oranges in strips; add strips to medium saucepan (reserve oranges for another use). Add milk; bring just to simmer over medium heat. Add chocolate, espresso powder, cocoa powder, and remaining 1 tablespoon sugar; bring just to simmer, whisking to melt chocolate. Strain. Ladle mocha into 4 mugs. Top with whipped cream and ground coffee beans, if desired.

SOOTHING ORANGE MOCHA COFFEE

Steps:

• Mix coffee, orange liquer,hot chocolate and vanilla together.
• Pour coffee mixture into mugs.
• Add the mini marshmallows.
• Now top with the whipped cream.
• Drizzle the chocolate syrup on top of the whipped cream and finish garnishing with orange peel.
• Enjoy.

ORANGE ICED MOCHA

Steps:

• In a 20 oz glass or bottle, mix coffee and water until coffee is dissolved.
• Add creamer, chocolate milk, milk and extract.
• Stir.
• Add just enough ice cubes to leave enough room at top for whipped cream.
• Top with whipped cream.

SUGAR FREE ORANGE MOCHA (MOCK STARBUCKS MOCHA VALENCIA) MIX

Steps:

• Mix the dry ingredients well.
• Add 1-2 heaping tablespoons to hot coffee.
• Mix.
• Add a splash of milk or cream if desired.

ORANGE-MOCHA COFFEE

Steps:

• 1. Whip the cream until soft peaks form. Grate the orange and add zest to whipped cream. Squeeze the rest of the orange juice.
• 2. Bring 2 cups water to a boil. Add coffee grounds, or instant coffee, orange juice, sugar and orange liquor. Bring to a boil again.
• 3. Divide coffee into 4 cups. Top with the orange cream and serve.

CAFE ORANGE MOCHA

Steps:

• Mix coffee, hot chocolate and any sweetener that you wish to use in an amount you like if you wish.
• Place one orange slice into each cup.
• Pour coffee mixture into cups.
• Add half the cinnamon to each cup and stir it in or let it sit on top as you may like. Top with whipped cream and enjoy

SOOTHING ORANGE MOCHA COFFEE

Steps:

• 1. Mix coffee, orange liqueur, hot chocolate and vanilla together.
• 2. Pour coffee mixture into mugs.
• 3. Add the mini marshmallows.
• 4. Now top with the whipped cream.
• 5. Drizzle the chocolate syrup on top of the whipped cream and finish garnishing with orange peel.
• 6. Enjoy.

MOCHA-ORANGE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the wafer crumbs, sugar and lemon zest; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack. Reduce heat to 325°., Dissolve coffee granules in warm orange juice concentrate. In a large bowl, beat cream cheese until smooth; gradually add milk. Beat in the cooled chocolate, vanilla and orange juice mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of springform pan. To serve, combine orange marmalade and orange liqueur; spread over cheesecake.

ORANGE MOCHA TART

Steps:

• For candied peel, score oranges with a sharp knife, cutting peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use., Place peel in a small heavy saucepan and cover with cold water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips., In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add orange peel strips; boil gently for 10-12 minutes. Using a slotted spoon, transfer strips to wire racks; let stand for 3 hours or until dry. Roll strips in additional sugar if desired., In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake at 450° for 10 minutes. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, melt chocolates and butter over medium heat. In a large bowl, combine the sugar, flour and espresso powder. Whisk in eggs and chocolate mixture until blended. Add the liqueur, orange zest and salt; pour filling into prepared shell., Bake at 350° for 12-15 minutes or until center is just set and top appears dull. Cool completely on a wire rack., For ganache, place chocolates and espresso powder in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over tart; let stand at room temperature for 15 minutes or until set., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and liqueur; beat until stiff peaks form. Serve with tart and candied peel.

ORANGE MOCHA MUFFINS

Steps:

• In a large bowl, combine the first 10 ingredients. In another bowl, beat the eggs, yogurt, butter and orange zest. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

ORANGE-MOCHA-CHOCOLATE CAKE

Steps:

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SPICED ORANGE MOCHA

Steps:

• Remove peel from orange using a sharp knife or vegetable peeler; set aside. Squeeze juice from the orange; add water, if necessary, to equal 1/3 cup. Set aside.
• To make the spice bag, place orange peel, cinnamon, and cloves in a double layer square of cheesecloth. Bring up corners; tie with string. If you don't have cheesecloth, just put it in the liquid(below) and strain after heating.
• In a large saucepan combine orange juice, spice bag, water, milk, brown sugar, cocoa powder, and coffee crystals. Bring to boiling; remove from heat. Cover and let stand for 10 minutes. Remove spice bag. Stir in vanilla or rum extract.

MOCHA ORANGE PATCHWORK COOKIES

Steps:

• For orange dough, whisk flour, baking soda and salt in small bowl.
• In large bowl, beat butter with electric mixer on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Beat in orange zest and vanilla. Beat in egg, scraping bowl .
• Mix in one-third of flour mixture, on low speed. Gradually add, and blend, remaining flour.
• For mocha dough, whisk flour, cocoa, baking soda and salt in small bowl.
• In large bowl, beat butter on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Dissolve coffee in vanilla. Beat into dough. Beat in egg.
• Mix in one-third of flour mixture on low speed. Add remaining flour gradually, until blended.
• Doughs will be slightly damp but crumbly. Scrape onto large pieces of plastic wrap, shape into flat discs, and wrap. Refrigerate until firm, 2 hours to overnight.
• Line 2 cookie sheets with parchment paper.
• For patchwork cookies, choose small cookie cutter that fits inside larger one, and allows a border.
• Roll doughs to 1/4-inch thickness on floured surface. Cut out large orange shape; place on cookie sheet. Cut out large mocha shape; place 2 inches apart. Cut out small shapes from centre of each. Place small mocha shape inside large orange shape, and vice versa. When pans are full, place in freezer for 15 minutes or refrigerator for 30 minutes.
• For marbled cookies, knead scraps together. Roll out dough; cut.
• Bake in 350F oven until edges begin to colour, about 12 minutes for 2-inch cookies. You can use top and middle oven racks, switching trays halfway through baking time - quickly, to maintain temperature.
• Makes about 50 cookies.

QUICK INSTANT ORANGE VANILLA MOCHA

Steps:

• Place instant coffee granules, cocoa powder and syrups in a cup or mug.
• Bring water to a near boil, pour over coffee cocoa mix, stir.
• Enjoy!